About MTI


The Oak Room

Reservations are required.

Call 995-3030 for reservations.

Special note: Patrons are requested to be seated by 11:30 AM to accommodate students' instructional schedules. Thank you for your cooperation.

The Oak Room is known throughout South Dakota as a fine dining opportunity not to be missed! An integral part of the Culinary Academy at Mitchell Technical Institute, the Oak Room serves meals four days a week through May 1st. Located in the MTI Campus Center at 1800 East Spruce Street, this elegant dining room will help you create a memorable meal experience!

The Oak Room has been in operation since 1969 and has been directed by five Culinary Arts Department Heads: Ernst Wirt, John Weber, Randy Doescher, Jim Wagner and current department head Josh Kranz. Approximately 10 to 20 students work on the Oak Room staff each year serving approximately 2,000 meals. Students rotate responsibilities and serve as chef, waiter, bus person, etc. each day. Graduates of the Culinary Academy work in many occupational fields including head chefs, sous chefs, kitchen managers, food service managers, restaurant managers, etc.

The Oak Room is available by reservation to the public for both private dining and group functions. Don't miss your chance to experience Oak Room dining in MTI's prestigious campus restaurant. Reservations are required.

PLEASE NOTE: The Oak Room will be open for the fall semester through December 8.  For reservations, please call 605.995.3030 or email Tim Goldammer.



All patrons will also enjoy a variety of complimentary breads and rolls. 

Beverages including soda, freshly squeezed lemonade, coffee, tea and milk are also available for purchase.

We are pleased to present an Italian theme in the coming weeks!

Antipasti Freddi

  • Tuscan Cheese Plate
  • Di Gamberi (shrimp cocktail)
  • Prosciutto Wrapped Pears
  • Basil Bruschette

Antipasti Caldi

  • Seared Scallops
  • Calamari
  • Mini Calzones
  • Crab Artichoke Dip

Costruisci la tua Pasta (Design Your Own Pasta Dish)

  • Choose a noodle: Farfelle, Fettuccini, Penne, Spaghetti
  • Select a protein: Meatball, Grilled Chicken Breast, Italian Sausage/Beef Crumble
  • Make it saucy: Alfredo, Marinara
  • Pick your garden: Broccoli, Black Olives, Mushrooms, Peas, Diced Tomatoes, Diced Onion
  • Finish with: Crushed Red Pepper, Basil, Oregano, Parmesan

Soup of the Day

Insalate (salads: side or entree size)

  • Artisan
  • Caesar
  • Caprese
  • Mixed Greens

Lighter Fare

  • Burger di Funghi: Charbroiled burger served on a fresh pretzel bun, topped with sauteed mushrooms and Gouda cheese.  Served with roasted potatoes.
  • Entreé Salad
    • Artisan
    • Caesar
    • Caprese
    • Mixed Greens


Molluschi in Vino Bianco: Clams on a bed of fettuccine with a white wine butter sauce.

Asiago Chicken Parmesan: Asiago breaded chicken breast, topped with marinara and a Paremsan crisp.  Served over a bed of marinara farfelle.

New York Strip Steak: Dry aged for 30 days, grilled to your preference.  Served with roasted potatoes and lemon zested broccoli.

Oak Room Salmon Fillet: Lemon pepper salmon fillet, charbroiled, drizzled with the Oak Room's lemon dill sauce.  Served on a bed of wild rice.


An Oak Room dessert is simply not to be missed!  Students learn the fundamentals of pastry and dessert cookery ranging from gourmet pies and cheesecakes to specialty fare like mousse, meringue and flambéd fruit.

Ask your server to describe today's Dessert of the Day.

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